Tarte Tatin

apples in caramel - the French know how how to do simple and good

I haven’t exactly been on a health kick lately….

Note: the proportions are for my pan – which happens to be about 10inchs in diameter – you might need to scale this to work for you. I would say at least that the apples should be pretty packed into the pan (they shrink substantially when cooked).

  • 1 pack of frozen puff pastry
  • 6 large granny smith apples (I only ever buy Granny Smiths – there is nothing worse than a floury apple….)
  • about 200g brown sugar
  • about 150g butter
  • a touch of alcohol (or at a pinch water). Use whatever you have, brandy, calvados, rum. It’s not so much for flavour (which is of course lovely) but from experience the caramel doesn’t work unless you add a bit of fluid. So if you don’t have suitable alcohol then a a bit of water.
  1. A good half and hour beforehand take the
  2. Peel, core and quarter the apples.
  3. Pack them into the pan so that they are pretty well packed in there.
  4. Roughly chop the butter and dot it around the apples.
  5. Sprinkle the sugar about the apples.
  6. Pour the alcohol over the apples.
  7. Turn the oven on to 200C.
  8. Place the pan on a gentle heat (maybe 3 out of 6).
  9. Stir gently once in a while to help the caramel along.
  10. Whilst the apples are cooking, role out the pastry so that it’s a bit bigger than your pan.
  11. When the apples have have had about 20-30 mins (or when the caramel looks caramelly and the apples have begun to soften) place the pastry carefully over the apples and tuck it into the sides.
  12. Move the pan to the oven.
  13. When the pastry has puffed up and browned nicely take the tarte from the oven and turn out (almost immediately – otherwise you’ll never get it out of the pan) onto a large plate.
  14. Slice and serve with vanilla ice cream.

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